I am just one of those people who absolutely loves winter vegetables. While many dream of the bounty of summer all year long, the winter veggies like cauliflower, Brussels sprouts, butternut squash, parsnips and so on make me extremely happy. Recently while dining out, I had a warm winter vegetable salad featuring such winter produce tossed in a zingy horseradish vinaigrette; the dish was incredibly hearty, earthy, and satisfying and what’s more is the seasonality of it truly made me feel good in my body.

Thus, I went home and made my own variation of that good tasting and feeling dish. Roasted butternut squash, carrots, and parsnips provide hearty sweetness while roasted cauliflower, broccoli, Brussels sprouts and kale give earthy savory notes. The addition of warmed cannellini beans contributes a buttery creamy element while dried cranberries add chewy tartness. Lastly, a balsamic horseradish vinaigrette makes for a sharp and at times sinus-clearing dressing that highlights the best of all the other ingredients. Inexpensive seasonal ingredients and pulled together with very little effort!

This Winter Vegetable Bowl is perfect served as is and vegan! Or you can add a simply cooked protein like chicken, salmon, or shrimp. I hope you enjoy this bowl of winter’s bounty!

Line a baking sheet with parchment paper. Place the butternut squash, carrots, parsnips, cauliflower, broccoli, and Brussels sprouts on the baking sheet, drizzle with 1 tablespoon of the olive oil and sprinkle with a teaspoon of salt and pepper, toss all together and arrange in an even layer. Bake 30-35 minutes until butternut squash is tender and the Brussels and cauliflower is browned.

On another small baking dish, place the cannellini beans and kale, place in the oven for the last 5 minutes that the other vegetables are baking just to warm the beans and slightly crisp the kale.

In a small bowl, whisk together the horseradish, balsamic, Dijon, and 1 tablespoon of the olive oil with a pinch of salt and pepper.

To serve, place an even amount of the vegetables, cannellini beans, and kale in pasta bowls. Drizzle with vinaigrette and toss to coat. Sprinkle the cranberries over the top. Serve and enjoy!

Arrange veggies on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper.

Roast until tender!

Make the vinaigrette in a bowl.

Put the beans and kale in a pan and heat in oven in the last 5 minutes of cooking.

About Me

Ciao! I’m Johnny La Pasta! I’m here to talk about food, yoga, wellness, and overall balanced living. Any thoughts I have on any of these subjects is fair game here! Hope you find my words entertaining and informative! Namaste!